Mini Pumpkin Tarts

With the remaining pumpkin I made these and my granddaughter thought the mini ‘pies’ were the best. Add whipping cream and you have your very own pie.

• 30 tart shells (frozen ones work well)
• 2 large eggs
• remaining canned pumpkin from muffin recipe
• 1/2 cup sugar
• pinch of salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/4 tsp. cloves
• 1 1/4 cups evaporated milk
• whipped cream for topping

Beat the eggs well with a whisk and then add all the remining ingredients until well blended. Place the shells on baking trays and fill each shell equally. It takes a touch less than 1/4 cup measure.

Bake for 25-28 minutes in a 375 degree oven until the crust turns a nice golden colour.

When cool (if you can really wait that long), add a generous splash of whipped cream and let the world go by. More tea?

• Note: This is the best and most economical way to use up a can of pure pumpkin and have no waste – just joy.